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In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley
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Correlations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters
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The contribution of cell wall integrity to gastric emptying and in vitro starch digestibility and fermentation performance of highland barley foods
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Effect of 'wheat Qu' on the fermentation processes and volatile flavour‐active compounds of Chinese rice wine (Huangjiu)
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Black rice (Oryza sativa L.) reduces obesity and improves lipid metabolism in C57BL/6J mice fed a high-fat diet
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已完结
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